JP2017176175A - Tea miso including fermented tea as fermentation raw material, and method for producing the same - Google Patents

Tea miso including fermented tea as fermentation raw material, and method for producing the same Download PDF

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JP2017176175A
JP2017176175A JP2017057655A JP2017057655A JP2017176175A JP 2017176175 A JP2017176175 A JP 2017176175A JP 2017057655 A JP2017057655 A JP 2017057655A JP 2017057655 A JP2017057655 A JP 2017057655A JP 2017176175 A JP2017176175 A JP 2017176175A
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代梓 楊東
Daisi Yoto
代梓 楊東
淑芬 楊
Shue-Fen Yang
淑芬 楊
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Niyo Shoji Kk
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Abstract

PROBLEM TO BE SOLVED: To provide tea miso, while nutrient components derived from tea such as polyphenol are present so as to be blended integrally, reduced in astringency and bitterness derived from tea, having a taste deeper than that of the conventional miso, and also having a high Nutritive value.SOLUTION: Provided is a method for producing tea miso comprising: a step where soy bean-containing fermented tea water obtained by adding soy beans to fermented tea water obtained by mixing the powder processed matter of fermented tea and water or hot water is subjected to immersion treatment to obtain tea soy beans; a step where rice-containing fermented tea water obtained by adding rice to the fermented tea water is subjected to immersion treatment, and is then subjected to fermentation treatment using Aspergillus to obtain tea rice malt; and a step where the mixture obtained by mixing the tea soy beans, the tea rice malt, the powder processed matter of the fermentation tea and alt is subjected to fermentation and aging to obtained tea miso, and also provided is tea miso obTained by the production method.SELECTED DRAWING: Figure 5

Description

本発明は醗酵原料として醗酵茶を含む茶味噌及びその製造方法に関する。 The present invention relates to a tea miso containing fermented tea as a fermentation raw material and a method for producing the same.

茶の歴史は紀元前からと記載され、全世界に愛用されている。茶の成分に関する研究は絶えずに行われており、茶はカテキン、アミノ酸、ビタミン類、カルシウムなどの成分を含有していることが知られている。また、茶には、血中コレステロール、癌の発症、脂肪の吸収などの抑制;心臓病、糖尿病、酸化の予防及び抑制;免疫力の向上などの薬理効果があることが知られている(例えば、非特許文献1を参照)。また、製茶の過程では、特に醗酵によって茶の成分が変化することが知られている。 The history of tea has been described since BC, and is used all over the world. Research on the components of tea is constantly conducted, and it is known that tea contains components such as catechins, amino acids, vitamins, and calcium. In addition, tea is known to have pharmacological effects such as suppression of blood cholesterol, cancer development, fat absorption, etc .; prevention and suppression of heart disease, diabetes, oxidation; improvement of immunity (for example, , See Non-Patent Document 1). Moreover, in the process of tea making, it is known that the components of tea change especially by fermentation.

最近、九州大学らによって、茶を醗酵させた醗酵茶はポリフェノールを含有することが発表された(特許文献1を参照)。特許文献1によれば、醗酵茶は各種機能を有する薬効性化合物を含んでおり、赤血球変形能低下防止、抗酸化活性などに効果的な作用がある。したがって、醗酵茶は、健康食品の素材や医薬品の原料として、有効に利用される可能性の高いものである。 Recently, Kyushu University et al. Announced that fermented tea fermented with tea contains polyphenols (see Patent Document 1). According to Patent Document 1, fermented tea contains medicinal compounds having various functions, and has an effective action in preventing red blood cell deformability reduction and antioxidant activity. Therefore, fermented tea has a high possibility of being effectively used as a raw material for health foods and pharmaceuticals.

一方、味噌は、日本の伝統的な食品であり、醗酵食品の一つとして長い歴史を持っている。味噌は、国民の食卓で不可欠の一品として知られている。味噌には、サポニン、イソフラボン、イプリフラボンなどの生理活性物質を豊富に含む大豆を原料としている。大豆は高タンパク質の食材であり、大豆に起因する骨粗鬆症の予防、更年期症の予防、抗癌作用などの効果により、味噌をはじめとする数多くの大豆の加工食品が健康食品として認識されている。 On the other hand, miso is a traditional Japanese food and has a long history as a fermented food. Miso is known as an indispensable dish at the national table. Miso is made from soybeans rich in physiologically active substances such as saponins, isoflavones and ipriflavones. Soybeans are high protein foods, and many processed foods of soybeans, including miso, are recognized as health foods because of their effects such as prevention of osteoporosis caused by soybeans, prevention of menopause, and anticancer action.

したがって、大豆を食品素材として加工することにおいては、大豆が含有する有効成分の損失を最小限に抑えることが肝要である。 Therefore, in processing soybean as a food material, it is important to minimize the loss of active ingredients contained in soybean.

また、茶葉は食材として多く利用されていることが一般的であるが、茶茎もまた有効栄養成分を十分に含有している。茶茎を利用する例として、特許文献2には、茶茎にカテキン類が多く含まれることが記載されている。 In addition, tea leaves are generally used as food ingredients, but tea stems also contain sufficient effective nutrients. As an example using tea stem, Patent Document 2 describes that tea stem contains a large amount of catechins.

しかし、一般的には、茶を製造する過程で茶茎を残渣として茶葉から取り出して廃棄する。このような茶茎の廃棄は、茶茎に含有している栄養成分を利用せず、自然資源の浪費及び損失だけではなく、環境的にも好ましくないという問題がある。 However, generally, in the process of producing tea, the tea stem is taken out from the tea leaf as a residue and discarded. Such tea stem disposal has a problem that it does not use nutrients contained in the tea stem and is not only wasteful and lost of natural resources but also environmentally unfavorable.

したがって、茶に由来する成分を含む茶味噌を製造するに当たって、茶に由来する良好な風味を最大限に保ちながら、栄養生理的な価値を高めることが求められている。例えば、特許文献3には、蒸米と茶粉末と麹菌とを混合及び醗酵して得られる茶米麹を作製し、次いで茶米麹、水で蒸煮した大豆及び食塩を混合して醗酵及び熟成して得られる茶味噌が記載されている。また、特許文献4には、醗酵杜仲茶の粉末物を、醗酵及び熟成して得られた米麹味噌に外部添加して得られる茶味噌が記載されている。 Therefore, in producing a tea miso containing a component derived from tea, it is required to enhance the nutritional and physiological value while keeping the good flavor derived from tea to the maximum. For example, in Patent Document 3, a tea rice bran obtained by mixing and fermenting steamed rice, tea powder, and koji mold is prepared, and then fermented and matured by mixing tea rice koji, soybeans steamed with water and salt. The tea miso obtained is described. Patent Document 4 describes a tea miso obtained by externally adding a fermented soybean paste tea powder to a rice koji miso obtained by fermentation and aging.

特許第5786169号Patent No. 5786169 特開2002−370994号公報JP 2002-370994 A 特開昭60−251880号公報JP-A-60-251880 特開平1−191665号公報JP-A-1-191665

みやぎ健康促進協議会(茶の薬理作用)Miyagi Health Promotion Council (pharmacology of tea)

しかし、特許文献3に記載の茶味噌は、茶粉末が表面的に付着した蒸米を原料とする茶米麹を用いて製造されるものであることから、茶由来の成分が茶米麹を通じて渾然一体となって茶味噌に移行しているとはいえず、実際に得られるものは茶本来の渋みが感じられるものである。同様に、特許文献4に記載の茶味噌は、単に醗酵杜仲茶と味噌とが混ぜ合わさったものであり、茶由来の成分が味噌に渾然一体となって存在しているとは到底いえない。 However, the tea miso described in Patent Document 3 is produced using tea rice koji made from steamed rice with tea powder adhering to the surface. It cannot be said that it has moved to the tea miso as a whole, and what is actually obtained is the original astringency of tea. Similarly, the tea miso described in Patent Document 4 is simply a mixture of fermented mash Nakacha and miso, and it cannot be said that the components derived from tea are naturally present in the miso.

また、昔から味噌を製造する際の醗酵及び熟成の工程では、汁(醗酵液)が発生して、味噌の表面に水気が浮かび上がり、味噌が柔らかくなることが知られている。そこで、これまでは、生じた汁を除外して味噌を製造しているところ、味噌の栄養分の含量が少なくなり、風味及び味噌の品質が低下するという問題がある。そこで、栄養分を十分に含む味噌を製造することが求められている。 In addition, it has been known for a long time that in the process of fermentation and ripening when producing miso, soup (fermented liquid) is generated, and the surface of miso floats and the miso becomes soft. So far, when miso is produced by removing the resulting juice, there is a problem that the content of nutrients in the miso is reduced and the quality of the flavor and miso is lowered. Therefore, it is required to produce miso that contains a sufficient amount of nutrients.

そこで、本発明は、ポリフェノールなどの茶由来の栄養成分が味噌中に渾然一体となって存在しつつも、茶に由来する渋みや苦味を低減し、従来の味噌よりも深い味わいを有し、かつ、栄養価が高い茶味噌及び該茶味噌の製造方法を提供することを、発明が解決しようとする課題とする。 Therefore, the present invention reduces the astringency and bitterness derived from tea, while the nutritional components derived from tea such as polyphenols are harmoniously present in miso, and has a deeper taste than conventional miso, In addition, an object of the present invention is to provide a tea miso having a high nutritional value and a method for producing the tea miso.

また、本発明は、味噌を製造する過程で発生する汁を取り出さずに利用することによって大豆及び米に含まれる栄養分を最大限利用することができる茶味噌及び該茶味噌の製造方法を提供することもまた、発明が解決しようとする課題とする。 The present invention also provides a tea miso that can make maximum use of nutrients contained in soybeans and rice by using the juice generated in the process of producing miso without taking it out, and a method for producing the tea miso. This is also a problem to be solved by the invention.

本発明者らは、上記課題を解決するために種々検討した結果、醗酵原料として茶葉や茶茎をそのままの状態で用いるのではなく、これらを醗酵して得られる醗酵茶を用い、さらに醗酵茶を味噌に混ぜるのではなく醗酵茶を混ぜた後に醗酵及び熟成させることで、茶の苦味や渋みが抑えられた茶味噌が得られるのではないかと考えた。 As a result of various investigations to solve the above-mentioned problems, the present inventors have not used tea leaves and tea stems as they are as fermentation raw materials, but using fermented tea obtained by fermenting them, and further fermenting tea. It was thought that a tea miso with less bitterness and astringency of tea could be obtained by mixing and fermenting the fermented tea instead of mixing it with miso.

また、本発明者らは、蒸す前の米や大豆を、醗酵茶と水又は湯とを混合して得られる醗酵茶水に浸漬した後で、蒸し処理及び冷却処理に供することにより、醗酵茶由来の成分を豊潤に染み込んだ膨大化した蒸し米及び蒸し大豆を得て、これらを基に茶味噌を製造することにより、ポリフェノールなどの茶由来の栄養成分が味噌中に渾然一体となって存在する茶味噌が得られるのではないかと考えた。 In addition, the present inventors derived from fermented tea by subjecting rice and soybeans before steaming to fermented tea water obtained by mixing fermented tea and water or hot water, followed by steaming and cooling. By producing enormous amounts of steamed rice and steamed soybeans soaked with the ingredients, and making tea miso based on these, the nutritional components derived from tea such as polyphenols are still present in the miso I thought I could get a tea miso.

このような考えのもと、本発明者らは、遂に、ポリフェノールなどの茶由来の栄養成分が味噌中に渾然一体となって存在しつつも、茶に由来する渋みや苦味を低減した茶味噌を創作することに成功した。そして、驚くべきことに、得られた茶味噌は、従来の味噌よりも深い味わいを有し、かつ、栄養価が高い茶味噌であった。本発明は、かかる本発明者らの考えや成功例に基づき、完成された発明である。 Based on this idea, the present inventors finally found that tea miso with reduced astringency and bitterness derived from tea, while nutritious ingredients derived from tea, such as polyphenols, were present in the miso. Succeeded in creating. Surprisingly, the obtained tea miso has a deeper taste than the conventional miso and has a high nutritional value. The present invention is a completed invention based on the ideas and successes of the inventors.

したがって、本発明の一態様によれば、以下の[1]〜[11]の茶味噌又は茶味噌の製造方法が提供される。 Therefore, according to one aspect of the present invention, the following [1] to [11] tea miso or a method for producing a tea miso is provided.

[1]醗酵原料として、醗酵茶の粉末加工物及び大豆を原料とする茶大豆と、醗酵茶の粉末加工物及び米を原料とする茶米麹と、醗酵茶の粉末加工物とを含む、茶味噌。
[2]前記茶大豆及び前記茶米麹と前記醗酵茶の粉末加工物との重量比(茶大豆及び茶米麹:醗酵茶の粉末加工物)が99〜90:1〜10である、[1]に記載の茶味噌。
[3]前記醗酵茶の粉末加工物は、黒茶の茶葉及び茶茎の粉末加工物である、[1]〜[2]のいずれか1項に記載の茶味噌。
[4]醗酵茶の粉末加工物と水又は湯とを混合して得られる醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理に供することにより、茶大豆を得る工程と、
前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程と、
前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、茶味噌を得る工程と
を含む、茶味噌の製造方法。
[5]前記醗酵茶は、茶葉及び茶茎の重量比(茶葉:茶茎)が5〜10:1になるように混合した混合物を醗酵及び熟成させることにより得られる醗酵茶である、[4]に記載の茶味噌の製造方法。
[6]前記醗酵茶水は、前記醗酵茶の粉末加工物を5〜50g/Lで含有する醗酵茶水である、[4]〜[5]のいずれか1項に記載の茶味噌の製造方法。
[7]前記大豆が、傷のある大豆又は粗く潰した大豆である、[4]〜[6]のいずれか1項に記載の茶味噌の製造方法。
[8]前記茶大豆を得る工程が、前記醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理、蒸し処理及び冷却処理に供することにより、茶大豆を得る工程であり;及び/又は、
前記茶米麹を得る工程が、前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理、蒸し処理及び冷却処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程である、
[4]〜[7]のいずれか1項に記載の茶味噌の製造方法。
[9]前記茶大豆及び前記茶米麹と前記醗酵茶の粉末加工物との重量比(茶大豆及び茶米麹:醗酵茶の粉末加工物)が99〜90:1〜10である、[4]〜[8]のいずれか1項に記載の茶味噌の製造方法。
[10]前記茶味噌を得る工程が、前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、発生した発酵液を取り出さないで、醗酵及び熟成させることを続けることにより、茶味噌を得る工程である、
[4]〜[9]のいずれか1項に記載の茶味噌の製造方法。
[11][4]〜[10]のいずれか1項に記載の茶味噌の製造方法によって得られる、茶味噌。
[1] As fermentation raw materials, including fermented tea powder processed products and tea soybeans using soybeans as raw materials, fermented tea powder processed products and tea rice cakes using rice as raw materials, and fermented tea powder processed products, Tea miso.
[2] The weight ratio of the tea soybeans and the tea rice cake to the powdered processed product of the fermented tea (tea soybean and tea rice cake: the powdered processed product of the fermented tea) is 99 to 90: 1 to 10, 1].
[3] The powdered product of the fermented tea is the tea miso according to any one of [1] to [2], which is a powdered product of tea leaves and tea stems of black tea.
[4] A step of obtaining tea soybeans by subjecting a fermented tea water obtained by adding soybeans to fermented tea water obtained by mixing a powdered processed product of fermented tea with water or hot water to an immersion treatment,
A step of obtaining tea rice bran by subjecting rice-containing fermented tea water obtained by adding rice to the fermented tea water to a dipping treatment and then subjecting to fermentation treatment using koji mold,
And a step of obtaining tea miso by fermenting and aging a mixture obtained by mixing the tea soybeans, the tea rice cake, the processed powder of fermented tea, and the salt, and a method for producing tea miso.
[5] The fermented tea is a fermented tea obtained by fermenting and ripening a mixture in which the weight ratio of tea leaves and tea stems (tea leaves: tea stems) is 5 to 10: 1. [4 ] The manufacturing method of the tea miso as described in.
[6] The method for producing a tea miso according to any one of [4] to [5], wherein the fermented tea water is a fermented tea water containing a powder processed product of the fermented tea at 5 to 50 g / L.
[7] The method for producing a tea miso according to any one of [4] to [6], wherein the soybean is a damaged soybean or a coarsely crushed soybean.
[8] The step of obtaining the tea soybean is a step of obtaining tea soybean by subjecting the soybean-containing fermented tea water obtained by adding soybean to the fermented tea water to immersion treatment, steaming treatment and cooling treatment; and / or
The step of obtaining the tea rice bran is a rice-containing fermented tea water obtained by adding rice to the fermented tea water, subjected to immersion treatment, steaming treatment and cooling treatment, and then subjected to fermentation treatment using koji mold, Is a process of obtaining
The method for producing a tea miso according to any one of [4] to [7].
[9] The weight ratio of the tea soybeans and the tea rice cake to the powdered processed product of the fermented tea (the tea soybeans and tea rice cake: the powdered processed product of the fermented tea) is 99 to 90: 1 to 10, The method for producing a tea miso according to any one of 4] to [8].
[10] The step of obtaining the tea miso does not take out the generated fermented liquid by fermenting and aging the mixture obtained by mixing the tea soybeans, the tea rice cake, the processed powder of fermented tea and the salt. In the process of obtaining tea miso by continuing fermentation and aging,
[4] The method for producing a tea miso according to any one of [9].
[11] A tea miso obtained by the method for producing a tea miso according to any one of [4] to [10].

本発明の一態様の茶味噌及び本発明の一態様の茶味噌の製造方法によって得られる茶味噌によれば、従前の味噌の風味や栄養分を損なうことなく、醗酵茶の特有の栄養分を最大限利用することができ、さらに味噌に深い味わいを付与することができる。すなわち、従来の味噌に比べて、大豆や米の栄養分をさらに多く摂取することができると同時に醗酵茶に富むポリフェノールなどの栄養分を摂取することができるので人体に望ましい栄養価を摂食者に提供することができる。また、本発明の好ましい態様の茶味噌は、従来は残渣とされていた茶茎を利用するものであることから、環境に優しい、エコロジカルな面でも優れたものである。 According to the tea miso of one aspect of the present invention and the tea miso obtained by the method for producing the tea miso of one aspect of the present invention, the specific nutrients of the fermented tea are maximized without impairing the flavor and nutrients of the conventional miso. It can be used, and a deep taste can be imparted to the miso. In other words, compared to conventional miso, more nutrients such as soybeans and rice can be ingested, and at the same time, nutrients such as polyphenols rich in fermented tea can be ingested, providing the nutritional value desirable to the human body. can do. In addition, the tea miso according to a preferred embodiment of the present invention uses tea stems that have been regarded as a residue in the past, and thus is environmentally friendly and excellent in terms of ecology.

図1は、混合醗酵茶を得る工程を概略的に示したブロック図である。FIG. 1 is a block diagram schematically showing a process of obtaining a mixed fermented tea. 図2は、混合醗酵茶の粉末加工物を得る工程を概略的に示したブロック図である。FIG. 2 is a block diagram schematically showing a process of obtaining a powder processed product of mixed fermented tea. 図3は、混合醗酵茶水を得る工程を概略的に示したブロック図である。FIG. 3 is a block diagram schematically showing a process of obtaining mixed fermented tea water. 図4は、茶大豆及び茶米麹の混合物を得る工程を概略的に示したブロック図である。FIG. 4 is a block diagram schematically showing a process of obtaining a mixture of tea soybeans and tea rice bran. 図5は、醗酵茶を含む味噌(茶味噌)を得る工程を概略的に示したブロック図である。FIG. 5 is a block diagram schematically showing a process for obtaining miso (tea miso) containing fermented tea.

以下、本願の図面を参照するなどして、本発明を詳細に説明するが、本発明の技術的範囲は本項目の事項によってのみに限定されるものではなく、本発明はその目的を達成する限りにおいて種々の態様をとり得る。 Hereinafter, the present invention will be described in detail with reference to the drawings of the present application. However, the technical scope of the present invention is not limited only to the matters of this item, and the present invention achieves the object. As long as it can take various forms.

本発明の一態様の茶味噌は、醗酵原料として、醗酵茶の粉末加工物及び大豆を原料とする茶大豆と、醗酵茶の粉末加工物及び米を原料とする茶米麹と、醗酵茶の粉末加工物とを少なくとも含む。 The tea miso of one aspect of the present invention is a fermented tea powder processed product of fermented tea and tea soybeans made from soybean, a fermented tea powder processed product and tea rice cake made from rice, and fermented tea And at least a powder processed product.

本発明の一態様の茶味噌の製造方法は、少なくとも以下の工程を含む。
醗酵茶の粉末加工物と水又は湯とを混合して得られる醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理に供することにより、茶大豆を得る工程
前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程
前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、茶味噌を得る工程
The manufacturing method of the tea miso of 1 aspect of this invention contains the following processes at least.
The process of obtaining tea soybeans by adding soy-containing fermented tea water obtained by adding soybeans to fermented tea water obtained by mixing powdered processed products of fermented tea and water or hot water, and adding rice to the fermented tea water The rice-containing fermented tea water is subjected to a dipping process, and then subjected to a fermentation process using koji molds, thereby obtaining a tea rice koji, mixing the tea soybeans, the tea rice koji, a fermented tea powder processed product, and a salt. The process of obtaining tea miso by fermenting and aging the resulting mixture

醗酵茶の原材料は特に限定されないが、例えば、何の処理もしない自然状態のままの茶葉及び茶茎を混合して得られる混合茶であることが好ましい。ただし、茶葉及び茶茎はいずれか一方のみであってもよく、これらを乾燥処理等の加工処理に供したものであってもよい。以下では、茶葉及び茶茎を混合して得られる混合茶を例にとって説明する。混合茶は、例えば、図1に示されているように、摘採した茶葉や茶茎を、茶葉と茶茎とに分類し、次いで茶葉は自然萎凋し、茶茎は選別して、これらを混合することによって得られる。ただし、混合茶はこのようにして得られるものに限定されない。 Although the raw material of fermented tea is not specifically limited, For example, it is preferable that it is a mixed tea obtained by mixing tea leaves and tea stems in a natural state without any treatment. However, only one of the tea leaves and the tea stems may be used, or these may be subjected to processing such as drying treatment. Hereinafter, a mixed tea obtained by mixing tea leaves and tea stems will be described as an example. For example, as shown in FIG. 1, mixed tea is classified into tea leaves and tea stems that have been picked, tea leaves and tea stems, then tea leaves are naturally wilted, and tea stems are selected and mixed. It is obtained by doing. However, the mixed tea is not limited to the one obtained in this way.

混合茶は、茶を収穫する季節に摘採した茶葉及び茶茎であることが好ましい。また、混合茶は、茶葉及び茶茎の重量比(茶葉:茶茎)が5:1〜10:1になるように混合した混合茶であることが好ましく、該重量比が8:1であることがより好ましい。茶味噌の製造方法に当たって、茶葉から茶茎を取り除いて、茶葉だけ利用する場合には、人体に望ましい茶茎に富む栄養分を摂取できなくなって損失が大きいだけではなく、有効な自然資源の浪費も多く地球環境にも好ましくないことから、茶葉及び茶茎を用いる混合茶とすることにより、茶葉及び茶茎に含有する栄養分を共に摂取することができるようになって好ましい。混合茶は、味、香り及び色が近く、混合し易いことから、同じ茶種の茶葉及び茶茎を利用することがさらに好ましい。 The mixed tea is preferably tea leaves and tea stems picked in the season of harvesting tea. The mixed tea is preferably mixed tea mixed so that the weight ratio of tea leaves and tea stems (tea leaves: tea stems) is 5: 1 to 10: 1, and the weight ratio is 8: 1. It is more preferable. In the manufacturing method of tea miso, if you remove tea stems from tea leaves and use only tea leaves, you will not be able to ingest the nutrients rich in tea stems that are desirable for the human body and will not only cause a large loss, but also waste effective natural resources. Since it is not preferable for the global environment, it is preferable to use a mixed tea using tea leaves and tea stems so that the nutrients contained in the tea leaves and tea stems can be ingested together. It is more preferable to use tea leaves and tea stems of the same tea type because mixed tea has a similar taste, aroma and color and is easy to mix.

次いで、混合茶から混合醗酵茶の粉末加工物を得る。混合された茶葉及び茶茎が共に醗酵及び熟成する過程を経て、同様に変化することによって、醗酵により風味において優れ、かつ、健康により貢献する混合醗酵茶が得られる。 Next, a powder processed product of mixed fermented tea is obtained from the mixed tea. The mixed tea leaves and tea stems are both fermented and matured to change in the same manner, thereby obtaining a mixed fermented tea that is excellent in flavor by fermentation and contributes to health.

また、長期熟成させた醗酵茶は味が更に深く、色も深褐色に変色され、味噌の色と調和がとれたものとなり、薬理的な効果も発出し易い(特許文献2を参照)。そこで、醗酵茶は、黒茶、すなわち、黒麹菌などによる後醗酵法により、長期熟成した黒茶であることが好ましい。特許文献2においては、黒茶から血糖値を抑制する物質が得られたという報告がなされている。従って、茶を醗酵させた後にすぐ利用するより、長期熟成した後に利用する方が薬理的な効果が優れており、健康機能食品としての利用を考えれば好ましい。 Moreover, the fermented tea ripened for a long period of time has a deeper taste, the color is changed to deep brown, and is in harmony with the color of the miso, and easily produces a pharmacological effect (see Patent Document 2). Therefore, the fermented tea is preferably black tea, that is, black tea that has been aged for a long time by a post-fermentation method using black koji fungus or the like. In Patent Document 2, it has been reported that a substance that suppresses blood glucose level has been obtained from black tea. Therefore, it is better to use after aging for a long time than to use it immediately after fermenting tea, and it is preferable in view of use as a health functional food.

混合醗酵茶の粉末加工物は、例えば、図2に示されているように、混合茶を常法に従って醗酵及び熟成させることにより混合醗酵茶を得て、次いで得られた混合醗酵茶を常法に従って自然乾燥処理及び粉粋処理に供して混合醗酵茶の粉砕物を得て、更に得られた混合醗酵茶の粉砕物を常法に従って粉末処理に供することによって得られる。ただし、混合醗酵茶の粉末加工物はこのようにして得られるものに限定されない。混合醗酵茶の粉末加工物は、黒茶の茶葉及び茶茎の粉末加工物であることが好ましい。 For example, as shown in FIG. 2, the mixed fermented tea powder processed product is obtained by subjecting the mixed tea to fermentation and aging according to a conventional method to obtain a mixed fermented tea, and then obtaining the obtained mixed fermented tea by a conventional method. To obtain a pulverized product of mixed fermented tea by subjecting it to natural drying treatment and brewing treatment, and further subjecting the obtained pulverized product of mixed fermented tea to powder processing according to a conventional method. However, the powder processed product of mixed fermented tea is not limited to the one obtained in this way. The powder processed product of the mixed fermented tea is preferably a powder processed product of black tea leaves and tea stems.

従来は、大豆を10時間以上水に浸した後、蒸煮し、米麹と混ぜて塩などの添加物を入れて、醗酵及び熟成させて、味噌を製造している。しかし、本発明の一態様の茶味噌の製造方法では、大豆及び米(精米)を、混合醗酵茶の粉末加工物を水又は湯に加えた混合醗酵茶水に浸漬させる。 Conventionally, soybeans are soaked in water for 10 hours or more, then steamed, mixed with rice bran, added with additives such as salt, fermented and matured to produce miso. However, in the method for producing a tea miso of one embodiment of the present invention, soybeans and rice (milled rice) are immersed in mixed fermented tea water obtained by adding a powdered processed product of mixed fermented tea to water or hot water.

混合醗酵茶水は、例えば、図3に示されているように、混合醗酵茶の粉末加工物を、水又は湯、好ましくは60℃〜90℃の湯、より好ましくは約80℃の湯に入れて、混合及び撹拌することにより得ることができる。ただし、混合醗酵茶水はこのようにして得られるものに限定されない。水を用いる場合は、混合醗酵茶の粉末加工物と混合及び撹拌してから1日程度おくことが好ましい。湯を用いる場合は、混合醗酵茶の粉末加工物と混合及び撹拌してから35℃程度になるまで冷ますことが好ましい。醗酵茶水における醗酵茶の粉末加工物の含有量は特に限定されないが、例えば、1〜100g/Lであり、好ましくは5〜50g/Lであり、より好ましくは9〜30g/Lである。 For example, as shown in FIG. 3, the mixed fermented tea water is obtained by putting a powdered product of the mixed fermented tea into water or hot water, preferably 60 ° C. to 90 ° C., more preferably about 80 ° C. And can be obtained by mixing and stirring. However, the mixed fermented tea water is not limited to that obtained in this way. When using water, it is preferable to mix and stir with the powder processed product of mixed fermented tea for about 1 day. When using hot water, it is preferable to cool to about 35 ° C. after mixing and stirring with the powdered processed product of mixed fermented tea. Although the content of the processed powder of fermented tea in the fermented tea water is not particularly limited, it is, for example, 1 to 100 g / L, preferably 5 to 50 g / L, and more preferably 9 to 30 g / L.

図4に示すように、混合醗酵茶水に水などで洗浄した大豆を加えて得られる大豆含有混合醗酵茶水を、常法に従って浸漬処理に供することにより、茶大豆が得られる。大豆は、大豆中への混合醗酵茶水の浸透及び吸収を促進するために、傷のある大豆や粗く潰した大豆であることが好ましい。浸漬処理は、例えば、5時間以上、好ましくは7〜8時間程度で実施する。浸漬処理によって、大豆は膨潤して膨大化する。膨大化した大豆を、常法に従って、蒸し処理及び冷却処理に供することにより、茶大豆を得ることが好ましい。 As shown in FIG. 4, tea soybeans are obtained by subjecting soybean-containing mixed fermented tea water obtained by adding soybeans washed with water to mixed fermented tea water to immersion treatment according to a conventional method. The soybean is preferably a damaged soybean or a coarsely crushed soybean in order to promote penetration and absorption of the mixed fermented tea water into the soybean. The immersion treatment is performed, for example, for 5 hours or more, preferably about 7 to 8 hours. By soaking, soybeans swell and expand. It is preferable to obtain brown soybeans by subjecting the expanded soybeans to steaming and cooling treatments according to conventional methods.

また、図4に示すように、混合醗酵茶水に水などで洗浄した米を加えて得られる米含有混合醗酵茶水を、常法に従って浸漬処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹が得られる。浸漬処理は、例えば、3時間以上、好ましくは4〜5時間程度で実施する。浸漬処理によって米は膨潤して膨大化する。膨大化した米を、常法に従って、蒸し処理及び冷却処理に供し、温度が35℃前後になったところで、常法に従って、種菌をつけて醗酵させることにより、茶米麹を得ることが好ましい。茶大豆及び茶米麹を混合して混合物を得ることが好ましい。 Moreover, as shown in FIG. 4, the rice containing mixed fermented tea water obtained by adding the rice washed with water to the mixed fermented tea water is subjected to a dipping process according to a conventional method, and then subjected to a fermented process using a koji mold. , Tea rice cake is obtained. The immersion treatment is performed, for example, for 3 hours or more, preferably about 4 to 5 hours. The rice swells and expands by the soaking process. It is preferable to obtain the brown rice bran by subjecting the enlarged rice to steaming and cooling according to a conventional method, and when the temperature reaches about 35 ° C., fermenting with the inoculum according to the conventional method. It is preferable to mix tea soybeans and tea rice bran to obtain a mixture.

図5に示すように、茶大豆及び茶米麹の混合物と混合醗酵茶の粉末加工物と塩などの添加物とを混合し、任意に大きな塊や固形物が認められる場合はそれらを潰して得られる混合物を醗酵及び熟成させることにより、茶味噌を得る。必要であれば、醗酵及び熟成の後に、大豆を潰したり、かき混ぜたりするなどしてロット間のばらつきを抑えて風味が均一になるように調整し、さらに発泡の状況などによって醗酵の状態や衛生面及び品質面の検査をした後に、完成品としての茶味噌を得ることが好ましい。 As shown in FIG. 5, a mixture of tea soybeans and tea rice cake, a mixed fermented tea powder processed product, and an additive such as salt are mixed, and if arbitrarily large lumps or solids are observed, they are crushed. A tea miso is obtained by fermenting and aging the resulting mixture. If necessary, after fermentation and ripening, the soybeans are crushed or mixed to adjust the flavor to be uniform by suppressing variation between lots. After inspecting the surface and quality, it is preferable to obtain a tea miso as a finished product.

茶大豆及び茶米麹の混合物でも、従来の大豆及び米麹の混合物でも、どちらも塩などの添加物を入れて、醗酵及び熟成させて、味噌を製造することができる。しかし、両者を比べると、茶大豆及び茶米麹の混合物を用いて得られる醗酵茶を含む茶味噌の方が、深い味わいを持つことをはじめ、科学的栄養価値が優れており、人体に望ましい優れた健康機能食品であり得る。 Both a mixture of tea soybeans and tea rice koji and a mixture of conventional soybeans and rice koji can be made by adding an additive such as salt, fermenting and aging to produce miso. However, comparing the two, tea miso containing fermented tea obtained using a mixture of tea soybeans and tea rice cake has a deeper taste and is superior in scientific nutritional value, which is desirable for the human body It can be an excellent health functional food.

本発明の一態様の茶味噌の製造方法では、通常味噌を製造する過程で生じた汁(醗酵液)を取り出さずに、混合醗酵茶の粉末加工物の優れた吸水性の特徴を利用して、そのままひき続き醗酵及び熟成させる工程に供することが好ましい。この場合、最終的に得られる茶味噌は、醗酵茶に含まれるポリフェノールだけではなく、大豆や米に含まれる栄養分を維持することで最大限に利用しながら、味噌の風味及び品質を向上したものとなり得る。 In the method for producing tea miso of one aspect of the present invention, without taking out the juice (fermentation liquid) that is usually produced in the process of producing miso, the excellent water-absorbing characteristics of the mixed fermented tea powder processed product are utilized. It is preferable to continue the fermentation and aging process as it is. In this case, the tea miso finally obtained is not only the polyphenols contained in the fermented tea, but also the flavor and quality of the miso while being utilized to the maximum by maintaining the nutrients contained in soybeans and rice. Can be.

茶大豆及び茶米麹の混合物と混合醗酵茶の粉末加工物との混合比(茶大豆及び茶米麹の混合物:醗酵茶の粉末加工物)は、例えば、99〜90:1〜10であり、好ましくは99〜95:1〜5であり、より好ましくは97:3である。ただし、混合醗酵茶の粉末加工物の含量が多すぎると茶葉及び茶茎に由来する風味がかえって違和感を招くおそれがあり、他方で混合醗酵茶の粉末加工物の含量が少なくすぎると混合醗酵茶の粉末加工物の深い味わいを感じることができなくなる傾向にある。 The mixing ratio of the mixture of tea soybeans and tea rice cake to the processed powder of mixed fermented tea (mixture of tea soybeans and tea rice cake: the processed powder of fermented tea) is, for example, 99 to 90: 1 to 10 , Preferably 99 to 95: 1 to 5, more preferably 97: 3. However, if the content of the processed powder of mixed fermented tea is too much, the flavor derived from the tea leaves and tea stems may be changed, which may cause a sense of incongruity. Tend to be unable to feel the deep taste of the processed powder.

本発明の一態様の茶味噌は、茶葉及び茶茎を用いた混合醗酵茶と共に醗酵及び熟成させて得られるものであることから、価値の高い食品である。また、もともと残渣としての茶茎を利用するものであることから、環境面及び経済面に優れ、製造単価も下げられるものである。 The tea miso of one embodiment of the present invention is a highly valuable food because it is obtained by fermentation and aging together with mixed fermented tea using tea leaves and tea stems. Moreover, since the tea stem is originally used as a residue, it is excellent in terms of environment and economy, and the production unit price can be reduced.

以下、本発明を実施例によりさらに詳細に説明するが、本発明はこれら実施例に限定されるものではなく、本発明の課題を解決し得る限り、本発明は種々の態様をとることができる。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various modes as long as the problems of the present invention can be solved. .

[実施例1]
(1)混合醗酵茶水の製造
茶の収穫季節に摘んだ茶葉及び茶茎を、茶葉と茶茎との混合重量比(茶葉:茶茎)が8:1になるように混合して、混合茶を得た。混合茶を、特許文献1及び2に記載の方法に準じて、常法により、醗酵及び熟成させて混合醗酵茶(黒茶)を得た。
[Example 1]
(1) Manufacture of mixed fermented tea water The tea leaves and tea stems picked during the tea harvest season are mixed so that the mixing weight ratio of tea leaves to tea stems (tea leaves: tea stems) is 8: 1. Got. According to the methods described in Patent Documents 1 and 2, the mixed tea was fermented and matured by a conventional method to obtain mixed fermented tea (black tea).

混合醗酵茶を粉砕して混合醗酵茶の粉砕物を得て、さらに混合醗酵茶の粉砕物を粉末化処理に供することにより、粉末状態の混合醗酵茶の粉末加工物を得た。 The mixed fermented tea was pulverized to obtain a pulverized product of the mixed fermented tea, and the pulverized product of the mixed fermented tea was subjected to a pulverization treatment to obtain a powdered processed product of the mixed fermented tea in a powder state.

混合醗酵茶の粉末加工物と水とを、混合醗酵茶の粉末加工物と水との混合比(混合醗酵茶の粉末加工物:水)が30g:1Lになるように混合することにより、混合醗酵茶水を得た。 The mixed fermented tea powder processed product and water are mixed by mixing so that the mixing ratio of the mixed fermented tea powder processed product and water (mixed fermented tea powder processed product: water) is 30 g: 1 L. Fermented tea water was obtained.

(2)茶大豆の製造
混合醗酵茶水をよくかき混ぜた後、傷を付けた洗浄済みの大豆を混合醗酵茶水に加えて、大豆含有混合醗酵茶水を得た。大豆含有混合醗酵茶水を、7〜8時間程度で静置(浸漬)した後、蒸し処理及び冷却処理に供して、茶大豆を得た。
(2) Production of tea soybeans After thoroughly mixing the mixed fermented tea water, the damaged washed soybeans were added to the mixed fermented tea water to obtain a soy-containing mixed fermented tea water. The soybean-containing mixed fermented tea water was allowed to stand (immerse) for about 7 to 8 hours, and then subjected to steaming and cooling treatment to obtain tea soybeans.

(3)茶米麹の製造
混合醗酵茶水をよくかき混ぜた後、米を混合醗酵茶水に加えて、米含有混合醗酵茶水を得た。米含有混合醗酵茶水を、4〜5時間程度で静置した後、蒸し処理及び冷却処理に供して、温度が30〜40℃程度になったところで麹菌を加え、2〜3日間で醗酵させることにより、茶米麹を得た。
(3) Production of tea rice cake After thoroughly mixing the mixed fermented tea water, rice was added to the mixed fermented tea water to obtain rice-containing mixed fermented tea water. After allowing the rice-containing mixed fermented tea water to stand for about 4 to 5 hours, subject it to steaming and cooling treatment, add the koji mold when the temperature reaches about 30 to 40 ° C., and ferment it for 2 to 3 days. As a result, tea rice bran was obtained.

(4)茶味噌の製造
茶大豆及び茶米麹を混合して得た混合物と混合醗酵茶の粉末加工物とを、混合物及び混合醗酵茶の粉末加工物の重量比率(混合物:混合醗酵茶の粉末加工物)が97:3になるように混合して、醗酵前混合物を得た。
(4) Manufacture of tea miso The mixture obtained by mixing tea soybeans and tea rice cake and the powdered product of mixed fermented tea, the weight ratio of the mixture and the powdered product of mixed fermented tea (mixture: mixed fermented tea The powder processed product was mixed at 97: 3 to obtain a pre-fermentation mixture.

次いで、発酵前混合物に塩などの添加物を加えることにより、得られた混合物10kg当たり、塩2.1kg及び種水1,000gになるようにして、味噌仕込み用混合物を得た。味噌仕込み用混合物を、仕込み開始日から、夏は3〜4ヶ月及び冬は5〜6ヶ月で醗酵及び熟成させて、醗酵茶の成分を含む茶味噌を得た。 Next, an additive such as salt was added to the pre-fermentation mixture to obtain 2.1 kg of salt and 1,000 g of seed water per 10 kg of the obtained mixture to obtain a mixture for miso charging. The mixture for miso preparation was fermented and matured from 3 to 4 months in summer and 5 to 6 months in winter from the start date of preparation to obtain a tea miso containing components of fermented tea.

得られた醗酵茶成分を含む茶味噌は、醗酵茶に富むポリフェノールなどの栄養分を含有しつつ、味噌本来の風味や栄養分に富むものであり、さらには各原料に由来する風味が強調されるのではなく、味噌という一つの食品として深く特有の風味に富むものであった。 The tea miso containing the obtained fermented tea component contains nutrients such as polyphenols rich in fermented tea, is rich in the original flavor and nutrients of miso, and further emphasizes the flavor derived from each raw material. Instead, it was rich in a unique flavor as a food product called miso.

特に、得られた茶味噌は、茶米麹を作製する際に粉茶などの茶葉や茶茎をそのままの状態で用いるのではなく混合醗酵茶水を用いており、さらに混合醗酵茶水を単に味噌に混ぜるのではなく米と混ぜて醗酵させることにより茶米麹とし、さらにこれを茶大豆と混ぜて醗酵及び熟成するという、混合醗酵茶水を用いて二段階の醗酵を経ることによって得られるものである。したがって、得られた茶味噌は、原料である醗酵茶、大豆及び米が渾然一体となり、それらが見分けのつかない状態で味噌という一つの食品になっていることから、茶の苦味や渋みがほとんど感じられず、かつ、醗酵茶のみに由来する風味が抑えられつつも、全体として新たな深く特有の風味を有しつつ、それでいて醗酵茶、米及び大豆に含まれる成分を良好に絡み合った状態で最大限に含有するものであった。 In particular, the resulting tea miso uses mixed fermented tea water instead of powdered tea and other tea leaves and stems as they are when making tea rice cake, and the mixed fermented tea water is simply used as miso. It is obtained by going through a two-stage fermentation using mixed fermented tea water, which is made by mixing with rice instead of mixing and fermenting it to make tea rice cake, further mixing with tea soybeans and fermenting and aging. . Therefore, the resulting tea miso is made from fermented tea, soybeans and rice, which are the raw materials, and they are indistinguishable from a single food, miso. Although it is not felt and the flavor derived only from fermented tea is suppressed, it has a new deep and unique flavor as a whole, yet it is well entangled with components contained in fermented tea, rice and soybeans It contained the maximum amount.

[実施例2]
(1)混合醗酵茶水の製造
実施例1と同様にして、混合醗酵茶(黒茶)の粉末加工物を得た。
[Example 2]
(1) Production of mixed fermented tea water In the same manner as in Example 1, a powder processed product of mixed fermented tea (black tea) was obtained.

混合醗酵茶の粉末加工物と約80℃の湯とを、混合醗酵茶の粉末加工物と湯との混合比(混合醗酵茶の粉末加工物:湯)が9g:1Lになるように混合することにより、混合醗酵茶水を得た。 The mixed fermented tea powder processed product and hot water of about 80 ° C. are mixed so that the mixed ratio of the mixed fermented tea powder processed product and hot water (mixed fermented tea powder processed product: hot water) is 9 g: 1 L. As a result, mixed fermented tea water was obtained.

(2)茶大豆の製造
混合醗酵茶水をよくかき混ぜた後、粗く潰した大豆を混合醗酵茶水に加えて、大豆含有混合醗酵茶水を得た。大豆含有混合醗酵茶水を、7〜8時間程度で静置した後、蒸し処理及び冷却処理に供して、茶大豆を得た。
(2) Production of tea soybean After thoroughly mixing the mixed fermented tea water, the coarsely crushed soybean was added to the mixed fermented tea water to obtain a soybean-containing mixed fermented tea water. The soybean-containing mixed fermented tea water was allowed to stand for about 7 to 8 hours, and then subjected to steaming and cooling treatment to obtain tea soybeans.

(3)茶米麹の製造
混合醗酵茶水をよくかき混ぜた後、米を混合醗酵茶水に加えて、米含有混合醗酵茶水を得た。米含有混合醗酵茶水を、4〜5時間程度で静置した後、蒸し処理及び冷却処理に供して、温度が30〜40℃程度になったところで麹菌を加え、2〜3日間で醗酵させることにより、茶米麹を得た。
(3) Production of tea rice cake After thoroughly mixing the mixed fermented tea water, rice was added to the mixed fermented tea water to obtain rice-containing mixed fermented tea water. After allowing the rice-containing mixed fermented tea water to stand for about 4 to 5 hours, subject it to steaming and cooling treatment, add the koji mold when the temperature reaches about 30 to 40 ° C., and ferment it for 2 to 3 days. As a result, tea rice bran was obtained.

(4)茶味噌の製造
実施例1と同様にして、茶味噌を得た。
(4) Production of tea miso Tea miso was obtained in the same manner as in Example 1.

得られた茶味噌は、実施例1の茶味噌と同様に、醗酵茶に富むポリフェノールなどの栄養分を含有しつつ、味噌本来の風味や栄養分に富むものであった。 The obtained tea miso, like the tea miso of Example 1, contained nutrients such as polyphenols rich in fermented tea, and was rich in the original flavor and nutrients of miso.

本発明の一態様の茶味噌は、醗酵茶に富むポリフェノールなどの栄養分を含有しつつ、米及び大豆を原料とする通常の味噌の本来の栄養分に富むものであり、さらに特有の深くて味わい深い風味を有するものであることから、通常の味噌に代替して利用することができることから、人類の食健康に有用かつ広く利用可能なものである。 The tea miso of one embodiment of the present invention contains nutrients such as polyphenols rich in fermented tea, is rich in the original nutrients of normal miso made from rice and soybeans, and has a more specific deep and tasty flavor. Therefore, it can be used in place of ordinary miso, and is useful and widely available for human dietary health.

Claims (11)

醗酵原料として、醗酵茶の粉末加工物及び大豆を原料とする茶大豆と、醗酵茶の粉末加工物及び米を原料とする茶米麹と、醗酵茶の粉末加工物とを含む、茶味噌。 Tea miso containing, as fermentation raw materials, powdered processed products of fermented tea and tea soybeans using soybean as raw materials, powdered processed products of fermented tea and tea rice cakes using rice as raw materials, and powdered processed products of fermented tea. 前記茶大豆及び前記茶米麹と前記醗酵茶の粉末加工物との重量比(茶大豆及び茶米麹:醗酵茶の粉末加工物)が99〜90:1〜10である、請求項1に記載の茶味噌。 The weight ratio of the tea soybeans and the tea rice cake to the processed powder of the fermented tea (tea soybean and tea rice cake: the processed powder of the fermented tea) is 99 to 90: 1 to 10. The tea miso as described. 前記醗酵茶の粉末加工物は、黒茶の茶葉及び茶茎の粉末加工物である、請求項1〜2のいずれか1項に記載の茶味噌。 The powdered product of the fermented tea is a tea miso according to any one of claims 1 to 2, which is a powdered product of tea leaves and tea stems of black tea. 醗酵茶の粉末加工物と水又は湯とを混合して得られる醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理に供することにより、茶大豆を得る工程と、
前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程と、
前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、茶味噌を得る工程と
を含む、茶味噌の製造方法。
A step of obtaining tea soybeans by subjecting a fermented tea water obtained by mixing soybean powder to a fermented tea water obtained by mixing a powdered processed product of fermented tea with water or hot water to an immersion treatment,
A step of obtaining tea rice bran by subjecting rice-containing fermented tea water obtained by adding rice to the fermented tea water to a dipping treatment and then subjecting to fermentation treatment using koji mold,
And a step of obtaining tea miso by fermenting and aging a mixture obtained by mixing the tea soybeans, the tea rice cake, the processed powder of fermented tea, and the salt, and a method for producing tea miso.
前記醗酵茶は、茶葉及び茶茎の重量比(茶葉:茶茎)が5〜10:1になるように混合した混合物を醗酵及び熟成させることにより得られる醗酵茶である、請求項4に記載の茶味噌の製造方法。 The said fermented tea is fermented tea obtained by fermenting and aging the mixture mixed so that the weight ratio (tea leaf: tea stem) of tea leaves and tea stem may be 5-10: 1. Method of making tea miso. 前記醗酵茶水は、前記醗酵茶の粉末加工物を5〜50g/Lで含有する醗酵茶水である、請求項4〜5のいずれか1項に記載の茶味噌の製造方法。 The said fermented tea water is the manufacturing method of the tea miso of any one of Claims 4-5 which is the fermented tea water which contains the powder processed material of the said fermented tea at 5-50 g / L. 前記大豆が、傷のある大豆又は粗く潰した大豆である、請求項4〜6のいずれか1項に記載の茶味噌の製造方法。 The method for producing a tea miso according to any one of claims 4 to 6, wherein the soybean is a damaged soybean or a coarsely crushed soybean. 前記茶大豆を得る工程が、前記醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理、蒸し処理及び冷却処理に供することにより、茶大豆を得る工程であり;及び/又は、
前記茶米麹を得る工程が、前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理、蒸し処理及び冷却処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程である、
請求項4〜7のいずれか1項に記載の茶味噌の製造方法。
The step of obtaining the tea soybeans is a step of obtaining tea soybeans by subjecting the soybean-containing fermented tea water obtained by adding soybeans to the fermented tea water to immersion treatment, steaming treatment and cooling treatment; and / or
The step of obtaining the tea rice bran is a rice-containing fermented tea water obtained by adding rice to the fermented tea water, subjected to immersion treatment, steaming treatment and cooling treatment, and then subjected to fermentation treatment using koji mold, Is a process of obtaining
The manufacturing method of the tea miso of any one of Claims 4-7.
前記茶大豆及び前記茶米麹と前記醗酵茶の粉末加工物との重量比(茶大豆及び茶米麹:醗酵茶の粉末加工物)が99〜90:1〜10である、請求項4〜8のいずれか1項に記載の茶味噌の製造方法。 The weight ratio of the tea soybeans and the tea rice cake to the powdered processed product of the fermented tea (tea soybean and tea rice cake: the powdered processed product of the fermented tea) is 99 to 90: 1 to 10. 9. The method for producing a tea miso according to any one of 8 above. 前記茶味噌を得る工程が、前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、発生した発酵液を取り出さないで、醗酵及び熟成させることを続けることにより、茶味噌を得る工程である、
請求項4〜9のいずれか1項に記載の茶味噌の製造方法。
The step of obtaining the tea miso fermented and aged a mixture obtained by mixing the tea soybeans, the tea rice bran, the processed powder of fermented tea and the salt, without taking out the generated fermented liquor. And a process of obtaining tea miso by continuing to age,
The manufacturing method of the tea miso of any one of Claims 4-9.
請求項4〜10のいずれか1項に記載の茶味噌の製造方法によって得られる、茶味噌。
The tea miso obtained by the manufacturing method of the tea miso of any one of Claims 4-10.
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